Imported from the web

Copycat Crumbl Chocolate Chip Cookies

Name: Copycat Crumbl Chocolate Chip Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 1.5 cup salted butter (softened); 0.75 cup granulated sugar; 1.5 cup brown sugar; 2 eggs; 1.5 tbsp vanilla extract (The source specifies tablespoons, not teaspoons.); 4.5 cup all-purpose flour; 2 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 2 cup Guittard milk chocolate chips (Another preferred brand may be used; semisweet chocolate chips are also an option.)

Recipe by cookingwithkarli.com

Imported by Lauren Wenig on SeeMeCook

Rich, giant chocolate chip cookies loaded with milk chocolate chips. They bake up thick and crisp around the edges while staying chewy inside, and are best served warm.

12 servings45 minAmerican

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Ingredients

1.5 cup salted butter (softened)
0.75 cup granulated sugar
1.5 cup brown sugar
2 eggs
1.5 tbsp vanilla extract (The source specifies tablespoons, not teaspoons.)
4.5 cup all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cup Guittard milk chocolate chips (Another preferred brand may be used; semisweet chocolate chips are also an option.)

Steps

1
Preheat the oven to 375°F.
2
In a mixing bowl, cream together the softened salted butter, granulated sugar, and brown sugar until well combined.
3
Add the eggs and vanilla extract. Mix until the mixture is light in color and creamy.
4
Add the flour, baking soda, baking powder, and salt to the wet mixture. Mix into a dough until completely combined, taking care not to overmix the flour.
5
Gently fold the milk chocolate chips into the dough until evenly distributed.
6
Portion the dough into twelve 1/2-cup portions. Roll each portion into a ball, break the ball in half, then press the two halves back together with the rough edges facing upward.
7
Arrange six portions on each cookie sheet. Add extra chocolate chips to the tops if desired.
8
Bake for 12–15 minutes, until the cookies begin turning golden brown.
9
Leave the cookies on the baking sheet for 20 minutes so they can continue cooking as they cool.
10
Serve warm, or transfer the cooled cookies to a wire rack.

Notes

The cookies are intentionally very large; they may be cut into halves or fourths for serving. Store in an airtight bag or container for up to 3 days. Smaller cookies can be made by reducing the baking time. The recipe can also be halved. If using unsalted butter, add a few extra pinches of salt.